I don’t make this recipe often enough. It is not only one of my childhood favorites, but my sisters as well. It combines the flavors of a classic Rotel dip with chicken and pasta. This recipe was one my mom got from her Aunt (Her Dad’s Sister). As you can see it makes a lot! We often had this meal when we knew we would have guests over, because it fed all seven of us and our guests. You can definitely reduce the amount. In fact, for our small family, I only do 1 pound of Velveeta cheese worth. I even plan this meal in advance with another boiled chicken dish. I boil the chicken the day before, save half the broth and chicken for this meal, and use the other half on chicken soup or chicken and dumplings or chicken pot pie. This saves time for the second meal and allows me to stretch the ingredients into multiple meals.
I also boil the chicken until the breast are done, then remove the breasts and keep on boiling the darker meat and bones. This keeps the breast meat from overcooking and allows the bones to thoroughly release all the collagen and nutrients they hold. You may be tempted to use chicken breasts or a rotisserie chicken, but trust me when I say,” Don’t skip out on boiling the chicken!” You need that broth for cooking the noodles in. It is very important that you don’t skip that. I know many are tempted to just use water and precooked chicken, but a lot of the flavor comes from what the noodles gain by being cooked in the broth with extra bouillon cubes.
If you are like me, it will be hard not to just enjoy the noodles by themselves after they are cooked in this broth. It’s so delicious! In my pictures you will notice I used red, yellow, and orange bell pepper. That was what I had, but I usually add the green bell pepper in or use it all together.
They all are sweet and have slight variations in taste, but not enough to notice when cooked in this. You could always save time by precutting your vegetables and storing them in the freezer to use when ready. I often do that prep work to prevent them from going bad in the fridge.
Use the broth to help cook the vegetables. Don’t pour in too much though. You want just enough to help them steam and caramelize without drying out and burning. You will also need some of that broth to make the sauce become creamy when mixing in the noodles. I hope y’all try this recipe and love it as much as our family does. Enjoy!
- 1 lg fryer Chicken hen
- 2-3 Tbsp salt
- 3 onions
- 2 Bell peppers
- 3 Ribs of celery
- 1 stick of oleo butter
- 1 can cream of Mushroom Soup
- 1 can Rotel tomatoes
- 2 pound package Velveeta cheese
- 1 16 oz package spaghetti noodles
- 4 chicken bouillon cubes
- Boil chicken in salted water until tender. (I don’t usually measure this I just eyeball, so use your best judgment. It takes roughly 2-3 Tbsp. I usually start on the lower end and add more salt later if needed.) Remove chicken and set aside to cool. Save broth!
- While Chicken is cooling prep vegetables. You will need to dice the onion, bell pepper, and celery into small dice cut. In a large pot place the butter and diced vegetables. Sauté until they become tender. To help this process add a little of the broth. Once tender add the soup and tomatoes. Cook on a low to medium simmer for 30 minutes.
- While the soup is simmering work on cooking the noodles. Add bouillon cubes to the chicken water/broth. If your broth has cooked down too low, add enough water to boil noodles in. Cook noodles in the boiling broth.
- After the 30 minutes of simmering the sauce, add garlic powder, salt, and pepper to taste. Add cheese, stirring constantly until melted. Add a little broth as needed to make the sauce creamy.
- Remove all the chicken from the bones after it has cooled a little and add chopped pieces to the cheese sauce. Drain noodles from broth and add sauce and chicken. You will want to add these together in the largest pot for ease of mixing.